Mississippi – June 28, 2019

68 JULY | AUGUST 2019

WEST INDIES SALAD

2 cups lump crabmeat

1 medium-size sweet onion, minced

½ cup vegetable oil

½ cup vinegar

½ cup fresh parsley, chopped

1 teaspoon Tabasco Sauce

1 tablespoon Worcestershire sauce

Kosher salt and freshly ground black pepper to taste

Fresh lettuce leaves for serving

Crostini or other plain crackers

In a glass bowl, place crabmeat and cover with chopped onion. In a

separate bowl, whisk oil, vinegar, and seasonings together. Pour over

crabmeat and gently toss, being careful not to break up lumps of

crab. Cover and refrigerate overnight. Check seasonings and serve on

lettuce leaves with crostini.

Yield: 6 servings

CRABMEAT SHOOTERS WITH

HEIRLOOM TOMATOES

½ pound lump crabmeat

Kosher salt and freshly ground black pepper

¼ cup citrus Champagne vinegar

½ cup green onion, minced

1 cup heirloom grape tomatoes, chopped

4 shot glasses rimmed with Creole seasoning

In a small glass bowl, toss lump crab meat with salt, pepper, and citrus

Champagne vinegar. In a separate bowl, toss tomatoes with salt and

pepper. When ready to serve, layer glasses with crabmeat, onions,

and chopped tomatoes until glass is full. Garnish with green onion if

desired.

Yield: 4 servings